4 Easy No Bake Recipes

I recently got the opportunity to review PandaVita Organic Baobab Powder which came with a ‘fudge bites’ recipe (seen below), which inspired me to create a few yummy creations. 
I have to say, in all honesty the recipe is AMAZING, and I am gutted I didn’t come up with it myself. It got even my stubborn unadventurous little sister eating them! The powder itself will have it’s own post etc. very soon so will not waffle on too much. Definitely worth checking out though – use GUMBO15 for 15% off if you fancy trying it in the mean time 🙂 

Fudge Bites

 img_8539

Ingredients

For the base

  • 3 tbsp almond butter
  • 1 tbsp coconut oil
  • 2 tbsp maple syrup/ or honey
  • ½ cup of rolled oats
  • 2 tbsp almond flour or ground almonds
  • ½ tsp cinnamon

For the chocolate fudge topping

  • 1 tbsp PandaVita Organic Baobab Powder
  • 1 large banana
  • 2 tbsp almond milk
  • 1 Avocado
  • 2-3 tbsp cacao powder
  • 1 tbsp coconut oil, melted
  • 3 tbsp maple syrup/ or honey

Method

  1. Line a tupperware box with greaseproof paper.
  2. First make the base: place the almond butter, coconut oil and maple syrup in a pan and gently melt.
  3. Remove from the heat and stir in the oats, almond flour/ground almonds and cinnamon. Stir well to combine, then press evenly to cover the base of the tub. Freeze while you make the topping.
  4. For the topping, simply place all of the ingredients in a blender and whizz up until it’s quite thick and smooth.
  5. Pour this over the base to cover, spread out evenly and scatter some cacao nibs on top. Now freeze for at least 4 hours until firm.
  6. When you’re ready to serve, remove from the freezer, gently lift out using the greaseproof paper and slice into bars/squares.

♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥

Chocolate Raspberry Protein Truffles

Ingredients

  • 90g oats
  • 140g raw cashews
  • 4 scoops of vanilla protein powder
  • 8 dates, pitted
  • 1 tbsp unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1  banana
  • 60 g freeze-dried raspberries

Method

  1. Line a baking tray with parchment paper.
  2. Place the oats, cashews, protein powder, dates, cocoa powder, and salt in a food processor, and blend until everything is a smooth like consistency.
  3. Add the banana, and blend until you reach a thick, slightly sticky dough.
  4. Roll out 25 balls, and place them on the parchment paper.
  5. Blitz the raspberries using  a food processor.
  6. Roll each ball in the raspberry powder, and return to the cookie sheet.

♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥

Banoffee Caramels

Ingredients

  • 195 g unsalted roasted sunflower seeds
  • 340 g dates (16), pitted
  • 1/4 teaspoon fine sea salt
  • 3 tbsp Raw Cacao
  • 1 avocado
  • 1 tbsp Honey
  • Sea salt for topping (optional)

Method

  1. Place the sunflower seeds, dates, and fine sea salt in a food processor. Blend until smooth for several minutes, until a thick dough forms.
  2. Press the mixture firmly into an tub. If the top is oily (from the sunflower seeds), gently blot it with a paper towel.
  3. Place in the freezer for at least 20 minutes.
  4. While the caramel is firming up, mix up raw cacao, banana and honey.
  5. Remove the tub from the freezer, and take a butter knife to loosen it up.
  6. Turn the pan over onto a cutting board lined with parchment paper. Cut into squares.
  7. Using a small spoon, drizzle a small dollop of melted chocolate over the top of each caramel square, using the back of the spoon to smooth it out and get chocolate along the edges.
  8. Sprinkle with sea salt.
  9. Place the cutting board in the fridge for 20 minutes to harden the chocolate.

♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥

Oozey Chocolate Cups

Note: You will need a chocolate mould or something similar. Silicon cupcake cases could work too.

Ingredients

  • 3 tbsp Raw Cacao
  • 1 avocado
  • 1 tbsp Honey
  • 175g Chocolate of your choice

Method

  1. Melt the chocolate, and pour a small scoop of the melted chocolate into the bottom of each cup and use a small spoon to coat the chocolate all the way up the sides.
  2. Place the mould in the fridge to set for a few minutes while you make the filling.
  3. Mix the honey, cacao and avocado in a bowl
  4. Remove the chocolate cups from the fridge and place a bit of filling in each cup, using your fingertip to press the filling in firmly.
  5. Pour a dollop of melted chocolate on top of each cup, covering the filling, using the back of a spoon to smooth it out.
  6. Place in the fridge for another 10 minutes to set.

I hope you like these little recipes of heaven!

❤️

Follow Me

Bloglovin | Pinterest | Instagram | Twitter

Posted by

Recipe Developer • Relaxed dreamer • Always thinking of food

Leave A Comment

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s